Zucchini snack muffins are tender, satisfying, moist and very tasty. You need a minimum of ingredients. Zucchini dough for muffins is kneaded without butter, sour cream, kefir, or milk. The smoked sausage gives muffins satiety, delicious taste and aroma.
Summary
| Cook Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Servings (Default: 5) |
Ingredients
Ingredients- Young zucchini – 2 medium
- Eggs – 2
- Flour – 100 g
- Baking powder – 1 tsp
- Smoked sausage – 150 g
- Salt – to taste
Print Recipe
Pin Recipe Instructions
- Wash zucchini, pat dry, cut off the edges and grate on a coarse grater.
- Squeeze out the juice with your hands and discard.
- In a bowl, combine the zucchini with eggs, salt, flour and baking powder. Stir until you get a thick, sour-cream-like consistency.
- Cut the sausage into small cubes and add to the batter. Stir to combine.
- Preheat oven to 180°C (350°F). Divide the batter into silicone muffin tins, filling each about 2/3 full.
- Bake for about 25 minutes until golden.
- Transfer muffins from molds to a plate, cool slightly and serve.
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